I have followed some of the threads regarding increasing ester count by using Sulphuric acid. I gave this a try a few months ago and am keenly waiting on my rum maturing and ageing before I sample and tell the difference.
Long before reading up on the threads where the likes of Der Wo talk about adding Sulphuric to finished wash or low wines I made a batch of rum that had more flavour than usual, it was a pure fluke/mistake at the time... I will elaborate as follows:
I was distilling a new batch of rum just after cleaning my plated column with Hydrochloric acid. I'm 100% certain no no Hydrochloric made it into my batch. I'm 100% certain that I had also fully rinsed my column and plates thoroughly. When making cuts I noticed that the flavour was amplified significantly, not different just amplified.
Was it the Hydrochloric acid (that was rinsed off anyway) that gave me the flavour boost? I'm not sure. Anyone wish to comment?
So my question is who has used Hydrochloric in their wash? Could this be used same as Der Wo uses Sulphuric?
Ps Der Wo if you do read this I wish to say a big thank you. All of your threads and comments are so full of detail, fact, curiosity and just plain old splender
